We are having a bit of a pasta phase in this household, which seems to have kicked off earlier in the week.
“Mummy I want pasta please?” translates into I want some pasta NOW please! How impatient are our little babies?!
“Don’t cook the pasta mummy, I want to eat it!” Lol! Everyday gets more and more interesting and fun!
I have to put my hands up to using the instant packet pastas that you add water or milk too, before I had children. I now find myself quickly boiling some wholegrain brown fusilli for 12 minutes, draining the water though leaving a few tablespoons of the boiled starchy pasta water then adding
• A tsp of olive oil
• A little tomato passata or crushed tomato
• A pinch of dried oregano
• Fresh clove of garlic crushed or garlic granules
•A little paprika or pepper
Stir well to coat all the pasta. Cook on a low heat for a further 5 minutes.
Serve with some cheese or in our case some pimento olives
The sauce will have penetrated the fusilli and you will also be left with a silky tomato pomodoro sauce
Hope you enjoy your homemade instant pasta! Much love D x
I finally got my hands on some Quinoa and am so happy to have made it this year. As The Food and Agricultural Organisation of the United Nations (FAO) has officially declared that the year 2013 be recognised as “The International Year of the Quinoa.”
I also had to make it after seeing Sylvia @ Superfoodista version of Faes @ Twist and Tango tabouleh. Both these fellow gorgeous foodie bloggers inspire me everyday! And I just love their recipes!
I didn’t have mint or parsley so used fresh coriander in its place. I must say it worked splendidly! Gave the tabouleh more of an Indian feel. My husband and I have liked this so much that we’ve now had it two days in a row!
200ml boiling water
3 spring onions chopped finely
1 tomato finely chopped
Handful of fresh coriander chopped
Fresh lemon to taste
1 tbsp olive oil
Pinch of chilli powder
Salt to taste
Pinch of sugar
• Bring the quinoa to a boil in a small saucepan, then lower to a simmer and cover, cook for 15-18 minutes until tender
• Once cooked drain the quinoa and leave aside
• Combine the rest of the salad and seasoning together with the oil and lemon juice. Mix well and then add the quinoa
• Leave for 30 minutes to marinate and serve with some pitta bread or in our case we had some whole grain crispbread with golden bits of shallow fried halloumi cheese